If you are tired of eating Sabudana Khichdi and Kuttu roti while fasting, here’s a catch for you. Popularly eaten during Navratri in Maharashtra, Peanut Amti is a sweet, tangy and savoury curry made with peanuts or groundnut. Regionally known as Shengdanyachi Amti, this curry is easy to make and barely takes 20 minutes. Confused about what to make in the upcoming festivities? Try this recipe. 

Preparation time- 10 minutes.

Cooking time- 10 minutes

Serving- 5


  • ¾ cup peanuts or groundnuts
  • 2 chillies
  • ½ inch cinnamon
  • 2 cloves
  • 1 teaspoon jaggery/sugar
  • 2-3 tamarinds/tamarind pulp
  • ½ tsp cumin
  • 1 tbsp ghee
  • 2 tbsp chopped coriander leaves for garnishing 
  • Salt, according to taste


  1. Dry roast the peanuts with their skin intact in a pan on low flame till they are golden in colour. Don’t burn them as it will result in a bitter after-taste. 
  2. Remove the peanuts from the heat and allow them to cool. 
  3. To peel the skin off, rub the peanuts between your palms. 
  4. Add the peanuts to a grinder and make a coarse powder. 
  5. Add the green chillies, cinnamon and cloves to the same grinder jar and grind to a smooth paste. 
  6. Pass the ground mixture through a sieve to get a smooth paste-like consistency. 
  7. For the tempering, heat some ghee, add the cumin seeds and allow them to splutter. 
  8. Now add the peanut paste with 1 ½ cups of water followed by the tamarind pulp, salt and jaggery. 
  9. Cook the mixture on low flame for about 10 minutes. 
  10. Once the curry has thickened a little, remove it from heat and garnish with some coriander leaves before serving. 

Traditionally, Peanut Amti is served with Vari Pulao. You can serve it with regular pulao or ghee rice along with other side dishes.